Ingredients
- 150 grams plain flour
- 1 level tsp of bicarbonate of soda
- 1 tsp of baking powder
- 2 tbsp cocoa powder
- 125 grams caster sugar
- 2 tbsp golden syrup
- 2 eggs
- 150ml of milk
- 150ml of chilli pepper olive oil
For the fudge icing:
- 50 grams butter
- 200 grams icing sugar
- 1 tsp chilli balsamic (optional)
- 1 round tbs cocoa powder
- 2 tbsp of milk
- Melt altogether over a low heat.
- Dress with chocolate and coffee
balsamic
Method
Heat the oven to 220C/fan 200/gas 7. Grease and line the bases of two round
sponge tins. Beat the sugar, syrup, eggs, milk and Chilli pepper oil until all
have mixed together. Add the rest of the mixture until it runs like a batter.
Divide the batter equally between the two tins and bake in the oven, just
above the middle shelf, for 25 – 35 minutes until the skewer comes out clean
when inserted into the middle of the cake. Remove from the oven and leave
to cool in the tins. For the filling use a good quality strawberry jam. Place the
second sponge on top and either top with a dusting of icing sugar/cocoa
powder or fudge icing.
Serve
With cups of tea and friends. Delicious with mascarpone cheese or cream,
fresh strawberries and glugs of the Chocolate & Coffee Reserve Balsamic!